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Serves: 4
Cooking time (approx.): 6 minutes + for deep frying
Style: Italian Vegetarian

2 tablespoon(s) olive oil
1 cup(s) finely diced baby corn
4 cups rocket leaves (arugula) finely chopped
½ teaspoon(s) cayenne pepper
salt, freshly powdered nutmeg and pepper to taste
2 teaspoon(s) chopped fresh parsley
½ recipe pizza dough divided into 12 portions
1 cup(s) grated parmesan cheese
oil for deep frying
grated romano cheese to garnish

To prepare the filling, heat the olive oil in a pan. Saute the babycorn for about 3 minutes or till the babycorn changes color.
Add the rocket leaves and toss along with cayenne pepper, salt, pepper and nutmeg powder. Cover and cook on low heat for about 3 minutes or till the baby corns are tender. Stir in the fresh parsley. Let cool for a while.
On a floured surface, roll out each portion of the pizza dough into thin 3-4" circles not more than 1/4" thick. Spoon some filling on one side of each circle. Top with grated parmesan. Brush the edges with a little water and fold over each circle so as to form a semi-circle. Pinch the edges or press well with a fork to seal. Refrigerate till serving time. At serving time, deep fry in hot oil on medium heat in batches till crisp golden brown.

TIPS:
Spinach or baby spinach can be used in place of rocket leaves.
The panzerotti can be filled with just about any filling of your choice.
The size of panzerotti can be varied as per your choice.
Fresh herbs can be substituted with comparitively lesser amounts of dry ones.
The best quality of parmesan will be labelled parmigiano reggiano
Panzerotti should be served immediately since it can get soggy, hence it is best to deep fry it at serving time. It can be served with any dip of your choice.

Serve hot topped with: grated romano cheese

Vegetarian Italian Cooking

Rocket (Arugula) and Baby Corn Panzerotti